Speakers for the Southern Food Writing Conference 2015
Speakers for the Southern Food Writing Conference 2015
Confirmed speakers for the Southern Food Writing Conference 2015 include:
After moving to Nashville with her BFA in hand, she began waiting tables at Margot to supplement her writing income, where she met a community of people who shared her passion for food. She went on to become the Head Pastry Chef at City House and later returned to Margot as Pastry Chef before taking a break to return to her writing and to spend time with her two children. During this time she developed the community-style gatherings known as Buttermilk Road Sunday Suppers. In 2011, through a mutual obsession with antebellum recipes and techniques, and exchanged emails about food, Chef Sean Brock knew Donovan was the obvious choice for pastry chef for Husk Nashville, which opened in May 2013.
Julia Reed is a contributing editor at Elle Decor and at Garden & Gun Magazine, where she writes a regular column. She also contributes to the New York Times, The Wall Street Journal, AND Conde Nast Traveler, as well as to the websites taigan.com and wowowow.com. She is a frequent guest on MSNBC and CNN. She is author of Queen of the Turtle Derby and Other Southern Phenomena and The House on First Street, My New Orleans Story. Reed divides her time between New Orleans and New York City.
Chuck Reece is a founder and the editor-in-chief of The Bitter Southerner — a new kind of online magazine, offering one great story from the South every week. He is also a minority partner in Kredible, an Atlanta-based technology company studying the nature of how credibility is established or eroded in the online world. Previously, he was creative director for content at Unboundary. Before that, he led a largely accidental and circuitous career that led him from music journalism to serving as press secretary to a Georgia governor and eventually into corporate communications, before he saw the light and returned to journalism, his first love.
Steven Satterfield is executive chef of Miller Union, serves on the board of Slow Food Atlanta, started the Atlanta local network of Chefs Collaborative, and is an active member of Georgia Organics and the Southern Foodways Alliance. Satterfield was also nominated for Food & Wine magazine’s “People’s Best New Chef,” following Miller Union’s placement on the “Best New Restaurants in America” lists from Bon Appétit and Esquire, as well as Atlanta magazine’s “Restaurant of the Year” in 2010. The James Beard Foundation first recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010. In 2013 and 2014, he was named a semifinalist for Best Chef: Southeast by the James Beard Foundation.
Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You’re Expecting, and co-authored her newest book, Mastering the Art of Southern Vegetables, with Nathalie Dupress.. Cynthia and her husband, Cliff, live in Atlanta, Georgia.
Jennifer Justus is author of The Food Lovers’ Guide to Nashville (Globe Pequot Press, November 2012) and the forthcoming Nashville Eats (Abrams, October 2015). She also worked as food culture and lifestyles reporter at The Tennessean for six years. Her work also has appeared in editions 5 and 6 of Cornbread Nation: the Best of Southern Food Writing, TIME, Alimentum literary food journal, Nashville Lifestyles magazine, Southern Living, The Local Palate, Imbibe, the Boston Herald and The Boston Globe.
Amy C. Evans is an artist and documentarian based in Houston, TX. Her work is about making connections and sharing stories through a variety of media. Find her artwork and stories on her website – http://www.amycevans.com/
Kate Krader is Restaurant Editor at Food & Wine magazine, overseeing its news, trend and restaurant coverage. During her long tenure at the monthly magazine, she has lead Food & Wine‘s annual search for the Food & Wine Best New Chefs. She also is the editor of the Food & Wine Cocktails, an annual guide to the hottest cocktail recipes, the best spots and the biggest trends in nightlife and has contributed to Food & Wine‘s other cookbooks: the Food & Wine Annual, The Best of the Best, and its bookazines. A graduate of Kenyon College in Ohio, Krader received her formal culinary training at La Varenne in Paris. She resides in Manhattan.
Helen Rosner is the features editor at Eater, overseeing the publication’s award-winning narrative journalism and essay program. A veteran of Saveur and New York magazines, a founder of the influential website Eat Me Daily, and a former cookbook editor, she’s been chronicling food culture for over a decade as a writer, editor, and critic. Her essays and reporting can be found in Afar, Departures, Organic Life, The Hairpin, and Buzzfeed, among others. Rosner lives in New York, but is more reliably found on Twitter: @hels
A veteran of Saveur magazine, food writer Keith Pandolfi’s reporting and essays can now be found in The Wall Street Journal, Cooking Light, Eater, and many other publications. He is also a Contributing Editor to Rodale’s recently launched Organic Life magazine. Pandolfi lives in Brooklyn, though he claims honorary residency in Cincinnati, where he grew up, and New Orleans, where he spent five years covering the city’s restaurant industry.
Pableaux Johnson is a food/travel writer, photographer and technologist based in New Orleans. He is the author of three books (ESPN Gameday Gourmet, Eating New Orleans: From French Quarter Creole Dining to the Perfect Poboy, Lonely Planet’s World Food New Orleans) as well as a contributor to the New York Times, Austin Chronicle, Saveur magazine, Food and Wine, and Bon Appetit. He is also the principal developer of the digital publishing house Blue Crab Labs.
Tasia Malakasis is CEO and president of Belle Chevre, an award-winning creamery located in Elkmont, Alabama, and author of two cookbooks: Tasia’s Table and Southern Made Fresh published by Southern Livingis. Belle Chevre has won close to 100 national awards and critical acclaim from the country’s most respected and authoritative fromage experts and was named a 2010 sofi Silver Finalist for Outstanding Dairy Product by the National Association for the Specialty Food Trade. Tasia’s passion for food and her philosophy that food should be fun and approachable drive her creativity in the kitchen and at the fromagerie every day. Tasia has been named by Southern Living magazine as 50 People Who Are Changing the South, one of 75 Most Stylish Southerners, and “The newly minted big cheese.” by O, The Oprah Magazine.
Kate Medley is a photojournalist and flimmaker of food culture, based in Durham, North Carolina. Employed by Whole Foods, Medley travels the East Coast documenting the stories of farms and producers growing our food. Through a longtime partnership with the Southern Foodways Alliance, Medley is more recently the creator of the film series Counter Histories and A Spoken Dish.
Susan Puckett is a food writer and editor who has authored or collaborated on many books. The former food editor at the Atlanta Journal-Constitution, she produced a travelogue with recipes from her native Mississippi called “Eat Drink Delta: A Hungry Traveler’s Journey Through the Soul of the South.” In 2014, the Georgia Center for the Book named it one of “Ten Books All Georgians Should Read.” “Citizen Farmers,” the book she co-authored with Daron “Farmer D” Joffe, won the top award in the Food Matters category in the 2015 International Association of Culinary Professionals’ cookbook awards competition. Most recently, she coached Steven Satterfield on writing his book, “Root to Leaf,” released in March. Susan also writes features monthly for Atlanta Magazine and occasionally for publications including The Local Palate and National Geographic Traveler.
Susan Reid is a chef, experienced commuter through Vermont’s snow and ice, and now Editorial Director of King Arthur Flour’s new magazine, Sift. After careers in advertising and running restaurants, she joined King Arthur Flour in 2001 to test recipes for the James Beard award-winning Baker’s Companion cookbook. Since then she’s taught baking, invented recipes, edited the now-retired Baking Sheet subscription newsletter, and driven the King Arthur Bake Truck.